This is our go-to pizza crust recipe. If we're just cooking for the two of us, we halve it and make 3 10-inch pizzas. If we're entertaining a crowd we bake all 6 and get creative with the toppings. Some of our favorite combinations are:
1 1/4 teaspoons of active dry yeast.
1 3/4 cups tepid water
1/4 cup olive oil
1 1.2 teaspoons salt
~4 1/2 cups flour
Soften the yeast in water, then add olive oil, salt, and two cups of flour. Stir in the rest of the flour until the dough is sufficiently stiff, and knead until it’s elastic. Put in a bowl greased with some olive oil, cover it with a towel, and let it rise until it’s doubled. Preheat your oven to 475 degrees. Line a pizza stone or pizza pans with cornmeal, stretch out 1/6 of the dough into a 10-inch circle, cover with your favorite toppings, and bake for 8 minutes. Let it cool on the pan or on a cookie rack, and you’re good to go.
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